Apple Gingerbread

1/2 lb Apples; cooking
Sugar to taste
3 oz Demerara sugar
1/4 lb Golden syrup
3 oz Butter
6 oz Flour; self-rising
1 ts Ginger; ground
1/4 ts Cloves; ground
1 Egg

Set oven to 350øF or Mark 4. Grease an 8x6-inch baking tin. Peel, core and slice the apples. Put into a pan with a little water and sufficient sugar to taste. Stew gently until tender, then mash and cool. In a separate pan melt the syrup and butter and demerara sugar together gently until dissolved. Leave to cool. Sift the flour, ginger, and cloves into a bowl and make a well in the centre. Add the egg to the syrup mixture and beat well into the flour. Stir in the mashed apples and continue to beat all well together. Turn into the tin and cook for 30 minutes until firm. Leave to stand for a few minutes in the tin before turning out to cool on a wire rack; cut into slices.

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